In order to fully tap the excellent yeast strains in sourdough and alleviated the problem of different steamed bread quality caused by complex microorganisms in sourdough,the yeasts in naturally fermented sourdough were screened and the fermentation characteristics were studied.The excellent yeasts obtained were applied to the production of whole wheat steamed bread.The results showed that there were 5 yeast strains(S1,S2,S3,S4,S5)in the sourdough,S2 and S5 had the strongest ethanol production ability,S1 and S5 had the strongest reproduction ability,and S2 and S5 had the strongest fermentation ability.S5 was the dominant yeast in sourdough by comprehensive evaluation of morphological characteristics and fermentation characteristics of three yeast strains.S5 and Angel's yeast were added to whole wheat dough,and measured the appearance properties and sensory evaluation of the two kinds of steamed bread.The taste and flavor of S5 fermented whole wheat steamed bread were better than Angel yeast.It can be concluded that S5 dominant yeast plays a significant role in the accumulation of flavor substances in whole wheat steamed bread,which provided valuable strain resources and technical reference for the quality improvement of whole wheat steamed bread.
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